Pecan Free Dark Chocolate Almond Apple Crisp
Warm spiced apples bubbling beneath a golden, crunchy topping with pockets of melted dark chocolate — this crisp is the kind of dessert that makes everyone hover near the oven. The topping leans on rolled oats, almond flour, and roughly chopped almonds for texture and richness, so there's no need for pecans at any point in the recipe. Maple syrup sweetens both the filling and the topping naturally, while arrowroot starch helps the apple layer thicken into something almost jammy and luscious. A hit of ground ginger alongside the cinnamon gives the filling a gentle warmth that plays beautifully against the bittersweet 70% cacao chocolate folded into the crumble. The whole thing bakes until deeply golden and fragrant, then rests just long enough for the filling to set before you dig in. It's the kind of crowd-pleasing, fuss-free dessert that works just as well on a weeknight as it does at a dinner party — no specialty ingredients, no stress.
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Learn more →Ingredients
6 servings
For the apple filling
- 5 medium apples (about 2 ½ lb), peeled, cored, and sliced ¼-inch thick
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp arrowroot starch
- 1 tsp fresh lemon juice
For the oat-almond topping
- 1 ½ cups old-fashioned rolled oats
- ¾ cup almond flour
- ½ cup raw almonds, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 2 oz dark chocolate (70% cacao or higher), roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the sliced apples, 3 tbsp maple syrup, 1 tsp cinnamon, ground ginger, arrowroot starch, and lemon juice. Toss until the apples are evenly coated, then spread them in an even layer in the prepared baking dish.
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